Bengali Cabbage Stir-Fry

 This simple Bengali-style cabbage stir-fry is lightly spiced, aromatic, and full of comforting flavors. Cabbage is cooked with ginger, tomatoes, green chilies, and finished with a touch of garam masala, ghee, and fresh cilantro. It makes a wonderful side dish with steamed rice or rotis.

                                                    

Ingredients

• 2 tbsp mustard oil or ghee
• ½ tsp cumin seeds
• 1 bay leaf
• 1 small onion, finely minced
• 1 tbsp fresh ginger, finely minced
• 2 Campari tomatoes, chopped
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 2 green chilies, finely minced
• 2 cups cabbage, finely sliced
• Salt, to taste
• ½ tsp sugar or monk fruit sweetener
• ½ tsp (ground cinnamon, ground cloves, ground cardamom)
• ½ tsp ghee
• 2 tbsp fresh cilantro, finely minced

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Instructions

1. Heat mustard oil or ghee in a wide pan over medium heat.
2. Add the cumin seeds and bay leaf. Sauté until fragrant.
3. Add the minced onion and ginger. Cook until the onions turn lightly golden.
4. Stir in the tomatoes, turmeric powder, red chili powder, and green chilies. Cook until the tomatoes soften.
5. Add the finely sliced cabbage, salt, and sugar. Mix well and sauté until the cabbage begins to soften.
6. Continue cooking, stirring occasionally, until the cabbage is tender and most of the moisture has evaporated.
7. Sprinkle in the ground cinnamon, cloves, and cardamom. Mix well.
8. Finish with ghee and fresh cilantro. Cook for another minute and turn off the heat.

Serving Suggestion

Serve warm with steamed rice, dal, and a squeeze of lime, or alongside rotis as part of a simple Bengali meal.